In this video I’ll show you how to make a beautiful, delicious, refreshing ice cream using cashews with folded in pineapple, and shaped into a cake form. This raw food demo was recorded during my workshop at Mom Tri’s Villa Royale in Phuket, Thailand on January 24, 2010.

Pineapple Ice Box Dessert(fills one loaf pan to make about 8 servings)

Crust

1 1/2 cups cashews

1 vanilla bean, scraped

2 Tablespoons honey or agave syrup

Filling

1 1/2 cups cashews

1/3 cup honey or agave syrup

1/4 cup coconut oil, liquid

2 1/2 cup cored and chopped pineapple

Make crust by processing cashews into small pieces with vanilla. Add honey, and process to mix well. Sprinkle half of the crust mixture into bottom of a loaf pan,

To make filling, in high-speed blender, blend cashews with honey or agave and liquid oil into a smooth cream. Into a mixing bowl, toss cream with pineapple to mix well. Scoop into loaf pan. Top with remaining crust, and gently press down.

This is a video shot during my workshop at Mom Tri’s Villa Royale in January. In it, I’ll show you how easy it is to make delicious, nutritious Thai Spring Rolls with an Almond Dipping Sauce. My yummy, super healthy, raw food version of a peanut inspired sauce is made using kaffir lime leaves, chilies, and almonds. The rolls are made by filling collard leaves with julienne zucchini, mung bean sprouts, and fresh herbs like cilantro, mint, and basil.

Thai chilies are spicy hot, so you’ll want to adjust the spice level to suit your tastes. Removing the seeds will help to decrease the spice level. Capsicum is what makes chilies hot, and is the ingredient found in most diet pills for its metabolism boosting properties. Capsicum increases circulation, decreases inflammation, and boost our immune system.

Thai Spring Rolls with Almond Dipping Sauce(makes 4 servings)

Thai Dipping Sauce

1/4 cup olive oil

4 kaffir lime leaves

1 Tablespoon Nama Shoyu

2 Thai red chilies, to taste

1/2 cup + 2 Tablespoons raw almonds

1 lemon’s juice

1 cup water, as needed

Fillings

1 zucchini, julienne

1 cup mung bean sprouts

1/2 bunch basil, de-stem

1/2 bunch cilantro, de-stem

1/4 bunch mint, de-stem

1-2 Thai chili, finely chop

Wrapper

3 large collard green leaves, de-stem and half

To make dipping sauce, place sauce ingredients into your blender, adding water as needed. Blend smooth.

To wrap, place leaves onto flat surface. Layer with fillings, and roll.